Description
Enjoy these delightful homemade chocolate-covered marshmallows, featuring a fluffy marshmallow base enveloped in rich chocolate. Perfect for any occasion, these sweet treats are sure to satisfy your cravings!
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vegetable oil
- 1 cup powdered sugar (for dusting)
- 1 cup unsweetened cocoa powder (for dusting)
Instructions
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- Prepare Your Equipment: Grease a 9×9 inch baking pan with vegetable oil or line it with parchment paper.
- Combine Sugar, Corn Syrup, and Water: In a medium saucepan, mix granulated sugar, light corn syrup, and water. Stir gently until dissolved.
- Cook the Mixture: Heat over medium until boiling. Do not stir. Use a candy thermometer to cook until it reaches 240°F (soft-ball stage), about 8-10 minutes.
- Whip the Egg Whites: In a large bowl, beat egg whites on medium speed until soft peaks form, about 3-4 minutes.
- Add Sugar Syrup to Egg Whites: Once the syrup reaches 240°F, remove from heat. With the mixer on low, slowly pour the hot syrup into the egg whites in a thin stream.
- Increase Speed and Add Flavor: After all syrup is added, increase to high speed and beat for about 10 minutes until thick and glossy. Add vanilla extract and salt in the last minute.
- Spread the Mixture: Pour the marshmallow mixture into the prepared pan and spread evenly with a greased spatula.
- Let it Set: Allow to set at room temperature for at least 4 hours or overnight.
- Melt the Chocolate: In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring until smooth.
- Prepare for Dipping: Set a cooling rack over a baking sheet lined with parchment paper.
- Cut the Marshmallows: Dust a clean surface with powdered sugar and cocoa powder. Turn the marshmallow slab out and cut into squares with a sharp knife or pizza cutter.
- Dust the Cut Marshmallows: Dust the sides of the marshmallows with the powdered sugar and cocoa mixture.
- Dip the Marshmallows: Dip each marshmallow square into the melted chocolate, ensuring full coverage. Use a fork to lift and let excess chocolate drip off.
- Place on Cooling Rack: Transfer dipped marshmallows to the cooling rack. Repeat until all are coated.
- Let the Chocolate Set: Allow chocolate to set at room temperature or refrigerate for 15-20 minutes.
- Dust Again: Once the chocolate has set, dust the marshmallows again with the powdered sugar and cocoa mixture.
- Store the Marshmallows: Place finished chocolate marshmallows in an airtight container. They can be stored at room temperature for up to 2 weeks.
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Notes
- For a fun twist, try adding different flavor extracts to the marshmallow base.
- Ensure the chocolate is not overheated to maintain a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes